GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
OLD FASHIONED STRAWBERRY SHORTCAKE WITH SWEETENED FLAVOURED WHIPPED CREAM
This is the way my Mom used to make Strawberry shortcake, and I still do. Historically, strawberry shortcake was served when the wild strawberries ripened in the meadows. The shortcake was a rich biscuit dough baked in a round cake pan. This recipe was taken from Mrs. George Treadway's handwritten recipe book, dated 1898 and is now part of the historic collection in the museum at High River, Alberta.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, baking powder, cream of tartar and salt together.
- Work in fat with your fingers until mixture resembles coarse crumbs.
- Stir in milk gradually.
- Place dough on a lightly floured board.
- Divide into 2 parts and roll each part to fit a round cake pan.
- Place first layer into lightly greased cake tin.
- Brush the dough with melted butter, then place second layer over top.
- Bake at 400f degrees for 20 minutes.
- Reserve approximately 12 choice berries for the top.
- Mash the remaining berries slightly, stir in sugar and place sweetened berries beween layers.
- Cover the top layer with sweetened flavoured whipped cream and garnish with whole berries.
- Note: The biscuit dough may be rolled and cut into round shapes as for tea biscuits, then split into halves for strawberry or peach shortcake.
- Sweetened flavoured whipped cream: Beat the cream until thick.
- Fold in sugar and vanilla.
OLD FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl. Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
- Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
- Preheat the oven to 450 degrees and set rack in the middle level.
- In a food processor combine the self-rising flour and sugar and pulse to mix. Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the buttermilk, being careful not to over work the dough. Let the dough stand for a minute or 2 to let the flours absorb the liquid. Flour the work surface and turn the dough out onto it. Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
- For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet. For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter. Transfer to a parchment-lined cookie sheet. Paint the tops with the buttermilk and sprinkle with the sugar. Bake for 10 to 15 minutes, until well risen and golden brown. Check the center of the large shortcake with a toothpick to make sure it has baked through. If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
- Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour on all but 1/2 cup of the berries.
- Slide the top back on and pour the remaining berries on the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup berry mixture. Replace tops and pour a tablespoon or so on the top. Serve immediately, passing the cream in a bowl for the guests to help themselves.
OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM
This is an old fashioned made-from-scratch strawberry shortcake. It's very easy - once you try it, you'll never go back to a mix. The Grand Marnier cream is a nice refreshing touch.
Provided by Just Call Me Martha
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- In bowl, sift together flour, baking powder, sugar, salt and baking soda.
- Stir in orange rind.
- Cut in butter until mixture resembles bread crumbs.
- Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
- Place dough on a floured board and knead 4 or 5 times.
- Roll or pat into 8" round.
- Place on cookie sheet.
- Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
- Bake for 15 to 20 minutes or until golden brown.
- Cool on rack, then split into two horizontally.
- In bowl, mix strawberries and 1/2 cup sugar.
- Let sit for 30 minutes.
- Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
- Fold in sour cream and Grand Marnier.
- To serve, spread bottom cake layer with 3/4 of cream mixture.
- Top with 3/4 of the strawberries.
- Put the second cake layer on top and decorate with the remaining cream and strawberries.
Nutrition Facts : Calories 449.4, Fat 30.1, SaturatedFat 18.6, Cholesterol 88.8, Sodium 435.9, Carbohydrate 40.8, Fiber 2.3, Sugar 13.1, Protein 5.8
OLD- FASHIONED STRAWBERRY SHORTCAKE
Steps:
- Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup of the sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
- In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
- While the layers are cooling, wash the strawberries and remove the hulls. Reserve a few berries for garnish. Cut the large berries in half and sprinkle with the remaining 3/4 cup sugar. Let stand for about 30 minutes.
- Spoon half of the berries with their juice over one shortcake layer. Place the second layer on top and spoon the remaining berries and juice over it. Top with whipped cream.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
SHORTCAKE
Make and share this Shortcake recipe from Food.com.
Provided by AnitaL
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425.
- Cut shortening into flour, sugar,baking powder, and salt.
- Add enough milk to make dough.
- Pat into greased 8" round pan.
- Bake 15 minutes.
- Cut into 8 wedges.
Nutrition Facts : Calories 211.7, Fat 8.9, SaturatedFat 2.2, Cholesterol 0.5, Sodium 441.1, Carbohydrate 28.7, Fiber 0.8, Sugar 3.2, Protein 4.1
STRAWBERRY SHORTCAKE OLD FASHIONED STYLE!
Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash and hull the strawberries; drain.
- Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
- Prepare the shortcake.
- Set oven to 375°F.
- Grease 2 large baking sheets.
- In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
- With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
- Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
- On a lightly floured surface, gather up 1/2 cup dough per biscuit.
- Pat dough into 8 (4-inch) rounds.
- Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
- In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
- To serve, split the baked shortcakes into halves.
- Ladle strawberries in the middle and on top of the shortcake.
- Top with whipped cream.
- Delicious!
Nutrition Facts : Calories 816.3, Fat 50.4, SaturatedFat 30.9, Cholesterol 190, Sodium 507.1, Carbohydrate 82.9, Fiber 3.9, Sugar 27.5, Protein 11
MOM'S STRAWBERRY SHORTCAKE
When I was growing up, Mom sometimes experimented with different dessert recipes, but this tried-and-true spongy shortcake was always great just the way it was. It melted in my mouth! -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.
Nutrition Facts : Calories 236 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 145mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SKILLET STRAWBERRY SHORTCAKE
Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.
Provided by Darcy Lenz
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
- Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
- Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
- Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
- Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
- To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
- To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
- Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g
THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES
The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It's said that an advertising slogan promised - "Here's the Kind of Strawberry Shortcake Your Husband Will Rave About." Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.
Provided by Feast Your Eyes
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
- Heat oven to 425°F
- In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
- Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
- Serve one of two ways:.
- 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
- 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
- COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).
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